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1 1/2 lb Short pastry
1 lb Crabmeat
1/4 Eel; skinned & chopped, -OR-
1/2 lb Salmon; filleted
1 md Onion; finely chopped
1/2 c Currants
2 tb Peeled, sliced grapes or
-gooseberries or blueberries
-or a mixture
1/4 c Breadcrumbs
4 tb Sweet herbs (e.g. tarragon,
-dill, or chervil), chopped
1/4 ts Ground nutmeg
2 tb Butter
1/2 c White wine
Line two small 4″ (or one 8″) souffle’ or pie dishes with half the
pastry. Arrange layers of crab, eel, onion, currants, grapes or goose-
berries, breadcrumbs and herbs, seasoning the layers with salt,
pepper, and nutmeg. Dot with the butter and pour the wine over the
top of each dish. Cover each with a pastry lid and bake at 375f for
15 to 20 minutes. Serve
hot or cold.
From _The Accomplisht Cook_ Robert May, 1660 Compiled and Updated by
Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove
Press,
1973 ISBN 0-8021-3296-0 Typos by Jeff Pruett.
Yields
4 Servings
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